Blend verdant garden favorites – including basil and green bell pepper – into a chilled soup that’s sure to satisfy on hot summer days.
Ingredients
- 1 slice of white bread, torn into pieces
- 1 cucumber, chopped
- ½ green bell pepper, chopped
- 2 scallions, chopped
- 1 handful fresh spinach leaves
- 1 small bunch fresh basil
- 2-3 tablespoons olive oil
- 1 splash red wine vinegar
- Salt and pepper, to taste
- Cold water, as needed for desired consistency
Instructions
- In a blender or food processor, combine torn bread, chopped cucumber, bell pepper, scallions, spinach, basil, olive oil, vinegar, salt, and pepper. Blend until smooth, adding cold water gradually to reach your desired consistency.
- Allow the soup sit in the fridge for at least 1 hour to let the flavors meld.
- Serve chilled and enjoy!